In the pan, add butter and sugar and stir until sugar is dissolved.
Place 1 cup of flour in a heatproof bowl and top with hot water mixture.
With a wire whisk, beat the mixture until a smooth paste is formed.
With a plastic wrap, cover the bowl and refrigerate overnight.
Remove the bowl of water roux from refrigerator and set aside to bring it to room temperature.
For dough: In the bowl of an electric stand mixer, place the warm water and yeast and mix until dissolved.
Let it stand for 5–10 minutes.
In the bowl of yeast mixture, add water roux, flour, sugar, milk powder, salt, and egg, and mix on low speed for about 2 minutes.
Now, increase the speed to medium and knead mix until a soft and smooth dough forms.
Place the dough into a greased bowl and turn once to grease the top.
With a kitchen towel, cover the dough bowl and place in a warm place for 1 hour or until doubled in size.
Uncover the bowl and with your hands, punch down the dough well.
Place the dough onto a lightly floured surface and divide it into two balls.
Grease 2 (8x4-inch) loaf pans.
Place 1 dough ball in each prepared loaf pan.
With a kitchen towel, cover each loaf pan and place in a warm place for about 1 hour.
Preheat your oven to 350ºF.
Bake for approximately 30–40 minutes or until a wooden skewer inserted in the center comes out clean.
Remove the loaf pans from the oven and place onto a wire rack to cool for about 10 minutes.
Now, invert each bread onto the wire rack and coat with melted butter
With a sharp knife, cut each bread loaf into desired-sized slices and serve.
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 20
Nutritional Values
Calories 141
Total Fat 2.9 g
Saturated Fat 1.6 g
Cholesterol 14 mg
Sodium 144 mg
Total Carbs 24.8 g
Fiber 1.1 g
Sugar 4.9 g
Protein 4.1 g
Beer Rye Bread
